Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
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While most of us think of classic ceviche as raw fish marinated in fresh lime juice long enough to give it a cooked texture, in Mexico there are ceviche "cocktails" that combine seafood that's been cooked with fresh vegetables, hot sauce, lime juice and just a little ketchup. It's an easy, refreshing crowd pleaser, and you don't have to track down the just-off-the-boat fresh fish necessary for the classic ceviche. Serve with tostadas, tortilla chips, or saltines.

Recipe by Cooking Light December 2001

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped onion in a colander, and rinse with cold water. Drain.

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  • Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.

Nutrition Facts

138 calories; calories from fat 25%; fat 3.8g; saturated fat 0.6g; mono fat 1.9g; poly fat 0.8g; protein 16.2g; carbohydrates 10.8g; fiber 0.8g; cholesterol 115mg; iron 2.1mg; sodium 483mg; calcium 53mg.
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